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Roasted Garlic Eggplant

Roasted Garlic Eggplant

Roasted garlic eggplant halves with olive oil, oregano and paprika — tender, caramelized and golden at 400°F (200°C).
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 medium eggplants
  • 6 garlic cloves minced
  • 3 tablespoons olive oil
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lemon juice for serving (optional)

Method
 

  1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Halve the eggplants lengthwise and score the flesh in a crosshatch pattern, cutting deeply without piercing the skin.
  3. Place the eggplant halves cut-side up on the prepared baking sheet.
  4. In a small bowl, mix the olive oil with the minced garlic, dried oregano, paprika, salt, and black pepper, then brush the mixture generously over the scored flesh.
  5. Roast for 30 to 35 minutes, until the flesh is completely tender and deeply golden on top.
  6. Scatter the chopped fresh parsley over the hot eggplants and drizzle with the fresh lemon juice, if using.
  7. Serve warm.